Potbrood/Pot Bread

Potbrood/Pot Bread 

Potbrood is enjoying a popular revival and is excellent served at a braai or with potjiekos.

In days gone by, most bread was baked in an outside oven or Dutch oven made of mud or bricks.

On Trek, unless a convenient anthill could be excavated and transformed into a makeshift oven, bread was baked in a heavy cast-iron three-legged pot, an essential piece of camp equipment. This was later replaced by a heavy flat-bottomed pot with straight sides, because it was easier to turn out the bread.

If you cannot dig a hole to bury the pot in coals, it can be placed on a special cast-iron tripod or a few bricks. Make sure the pot has a flat bottom and straight sides and that the inside surface of the pot is smooth. The cast-iron pot for potbrood should be treated prior to baking.

Note: The dough can be prepared in advance and frozen. Thaw in the refrigerator overnight or thaw at room temperature. Once thawed, knock back and leave to rise a second time.

Category: South African Cuisine

Subcategory: Traditional